Maranta arundinacea L. and Canna edulis Ker are rhizomatous plants originally growing from the Andean region exhibiting an attractive edible yield. Like roots and tubers, these plants are staples contributing to food security due to their pivotal role in the human diet. These plants are also climate-resilient. Known for their ability to grow on marginal and less productive lands, maranta and canna contribute to biodiversity. Also known to being perishable, both rhizomatous plants exhibit high losses during postharvest. According to their respective composition, both resources could be used as functional utilities to produce nonperishable intermediate flour and starch products to later formulate goods. Given their complementary physicochemical and functional properties, both plants seem attractive for the food industry and in particular for baked goods, confectionery, and edible films. After a comparison of some physical, compositional, and functional traits between both species, this chapter provides an overview of initiatives in research for starch and flour confectionery using arrowroot and canna resources, with emphasis toward baked products.